summer dessert
These pancakes are no less than the best in the whole world according to our taste. The elderflower juice gives them a fantastic flavor and makes them wonderfully spongy.
We have made a homemade chocolate sauce with elderflower for this. A little good vanilla ice cream and a sprinkling of chopped nuts doesn't make the experience any worse. They also taste great as is.
We have also experimented with making deep-fried elderflowers. It is highly recommended.
You can get the recipe for elderflower juice right here: Homemade elderflower juice.
Elderflower Pancakes
(10-15 pieces)
350 g Flour
4 Eggs
3 dl Milk1 pc. Pilsner
1 dl Concentrated Elderflower juice
2 tablespoons Sugar
1 pinch Salt
Fat for frying
Whisk eggs, sugar and salt together. Add milk, beer and elderflower juice. Sift in the flour and beat through. Let the dough rest for ½ hour. Come fat
on a hot pan and pour ¾ dl batter onto the pan. Fry the pancake at a good heat until it is golden. Turn it over and fry it on the other side
page. Put it on a plate and continue until the dough is used up.
Chocolate sauce with elderflower juice
50 g Sugar
150 dark chocolate
1 teaspoon vanilla sugar
2 – 3 tablespoons of cream
2 – 3 tbsp concentrated elderflower juice
30 g Butter
Heat the sugar with the cream and elderflower juice until the sugar has melted. Take it off the heat. Break the chocolate into small pieces and stir it
in the sugar layer until it is completely melted. Beat vanilla and butter into the sauce. If you want a thinner sauce, add a little more elderflower juice.
Deep-fried elderflowers
As an accompaniment to desserts, these deep-fried elderflowers are both really delicious and beautiful.
10 elderflower screens
Dough for beignets:
25 g wheat flour
1 tbsp olive oil
1 pinch Salt
½ glass of lukewarm water
1 Egg white
Oil for deep frying
Mix the flour with water, olive oil and water. Beat the egg white stiff with a little salt and fold the white into the batter. Heat the oil well in a heavy-bottomed pan. Take each elderflower shade by the stem, dip it in the batter and carefully place it in the hot oil. Fry for a short time until the dough takes on colour. Let them drain on absorbent paper. p